It is a very sweet Swedish cake made with almonds, cream and chocolate, which has become very famous here in Italy as it is distributed in the bars of a well-known multinational company specialized in the sale of furniture and accessories for the home.
Very easy to make, once you've tasted it you won't be able to do without it!
Let's put on our apron and let's get started!
INGREDIENTS for a cake pan with a diameter of approximately 20 cm:
For the “compact” layers (base and top layer):
200 g chopped almonds
4 medium eggs (whites only)
200 g granulated white sugar
For the cream:
220 g granulated white sugar
4 medium eggs (the ones from before, but this time we will only use the yolks)
35 g corn starch (cornflour)
200 g butter
For the icing:
100 g liquid cream for desserts (with at least 30% fat)
40 g toffee
150 g milk chocolate
PREPARATION
Preparation of the “compact” layers
Using a mixer, chop the chopped almonds even more finely:
In two different bowls, separate the egg yolks, which will be kept aside temporarily, from the egg whites, which will instead be whipped until stiff:
Add the sugar little by little, continuing to whip the mixture with the electric whisk at maximum speed; finally add the finely chopped almonds and mix delicately using a spoon or spatula:
Prepare two round springform molds, approximately 20 centimeters in diameter, lining the bottom with a sheet of baking paper and brushing the edges with the cake remover (a quick click HERE to remind us how to prepare it).
If like me you don't have two springform molds of the same size, you can easily use an adjustable cake ring, placed on the base of a larger mold:
Distribute each half of the dough inside each mold, leveling it carefully:
Cook in a STATIC OVEN preheated to 175 °C for 20 - 25 minutes, using the medium-low shelf of the oven (not the lowest one!).
Once cooked and cooled, remove the two layers and leave them to cool completely.
Preparation of the cream
In a large pan, pour the sugar and butter cut into pieces and melt over medium-low heat:
Add the egg yolks and mix by hand with the whisk:
Then add the cornstarch sifted through a narrow mesh strainer:
Whip the mixture with an electric whisk at maximum speed, continuing to heat over a low heat, until you obtain a compact cream (it will take about 30 minutes, so arm yourself with great patience):
Divide the cream into two equal parts in two different glass bowls, cover with cling film and leave to cool:
Cake assembly:
Arrange one of the two compact layers on a wire rack, enclose it in a cake ring and cover it with the first half of warmed cream; cover with the second compact layer and with the second half of cream:
Remove the ring and leave the cake to cool completely in the refrigerator (at least for an hour, but overnight is also fine):
Final frosting
Pour the cream into a saucepan and heat it over low heat:
Cut the chocolate into pieces, add it to the cream and mix, continuing to heat gently, until it melts completely:
Break the toffee into pieces and arrange them on the surface of the cake:
Transfer the chocolate icing into a glass bowl and let it rest for about ten minutes so that it thickens slightly and then pour it onto the cake.
You will still have to have a little patience and let the glazed cake solidify in the refrigerator for at least a couple of hours and then, finally... Enjoy!
Store the Daim Cake in the refrigerator, tightly closed in a cake holder, for a maximum of 2 - 3 days.
If you want to download the card for this recipe, click below:
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